Food & Family: Veggies in Winter

By Karen Kolp

Recently, unable to think of any good recipes (and with the deadline for this column looming), I asked my children, "What kind of vegetables do you like to eat in the winter?" Truthfully, I expected a resounding “None!”  – but the boys' answers surprised me.

Our 5-year-old came up with “lettuce, and tomatoes, and... Sumi Salad! ...But that's for the grown-ups,” he added; my friend Laurel's fantastic Sumi Salad recipe, basically Cole slaw with Ramen noodles, is not his favorite (see recipe below – it is very good, if you are not a five-year-old with an aversion to cabbage). The nine-year-old chimed in with “green beans with butter, which don't really taste different from uncooked green beans, except the butter.”

So, I thought that I'd share these recipes, plus our new favorite way to serve cucumbers: my Mom's yummy “cucumber pickles.” Enjoy!

Next month: Roast Chicken: a Hearty Meal with Great Leftovers

Laurel's Sumi Salad – this recipe halves, or even quarters, very well. It's a crisp, delicious side when served with steak and potatoes on a cold winter night.

1 large head cabbage, shredded or sliced very thinly

8 Tbsp slivered almonds, toasted

8 Tbsp sesame seeds, toasted

5-6 green onions (I use ¼ cup grated yellow onion if I don't happen to have any green ones)

2 packages crumbled Ramen noodles, uncooked and without the spice pack

4 Tbsp sugar

1 cup salad oil (I use ½ a cup with excellent results)

1 tsp each: salt and pepper

6 Tbsp rice vinegar (I use red wine vinegar when I'm out of rice vinegar)

Place the cabbage in a large bowl.

Mix sugar, oil salt, pepper, and vinegar in a smaller bowl and then pour over the cabbage; add the onions, noodles and sesame seeds and stir well. Enjoy!

Buttered Green Beans – this is so simple, and really just the ultimate hot side dish. Chop up and toss any leftovers into soup or a stir-fry the next day.

½ pound fresh green beans, washed and stemmed

2 tsp butter

Bring ½ an inch of water to a boil in a large skillet; when you are nearly ready to put dinner on the table, place the beans into the skillet, spread them out as much as possible, cover (so they steam) and cook on medium heat for 2-3 minutes. Check to be sure they are bright green and crisp-tender – overcooked green beans are not really all that good – and when they are done to your liking, use a spatula to scoop the beans out and place them in a warmed-up bowl. Dot them with the butter and serve hot.

Grandma's Cucumber Pickles – Our five-year-old's current favorite vegetable dish, these should be prepared about an hour ahead of the meal so that the flavors have a chance to meld. They are delicious!

1 large English cucumber, sliced very thinly either with a mandoline or by hand

1 Tbsp shredded onion, or more to taste

3 Tbsp sherry vinegar (or red wine vinegar in a pinch)

2 tsp sugar

Salt and Pepper to taste

Mix all the ingredients up in a serving bowl, and allow to 'pickle' on the counter or in the fridge for an hour or so before serving. Enjoy!